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Thursday, 11 August 2016

Green Veg and Mint Risotto

Risotto is a great meal to sneak some extra vegetables into the kids. Today's recipe is easier and quicker than a traditionally cooked risotto. It requires a lot less attention and is perfect for when the kids are off school and we have less time for cooking.

This recipe focuses on green vegetables and is full of the flavours of summer. This is what I did...

2 - Place the rice, petit pois, edamame beans, cabbage, broccoli and mint in the pan, bring to the boil and reduce the heat

3 - Simmer the rice and vegetables for 15 minutes

4 - Heat the olive oil in a frying pan and gently fry the onions and celery until soft

5 - Add the cream cheese to the frying pan and stir until thoroughly melted into a creamy sauce

6 - Drain the rice and vegetables and return to the pan

7 - Stir in the creamy cheese sauce, onions and celery into the rice and vegetables

Serve with a little mint garnish.

This meal is so light and fresh. It really is perfect for a summer al fresco meal. There was enough for the five of us plus extra for the following days lunch!

Enjoy x

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I am sharing my recipe with The Food Calendar on Charlotte's Lively Kitchen for National Allotments Week as the mint was grown in our veggie patch plus if you have fresh peas they can be used instead of frozen ones!

6 comments:

This looks so fresh and so easy as well! IT would be a great meal to cook when the fridge is almost bare too as a lot of the vegetables are frozen. Thank you so much for sharing with #CookOnceEatTwice!

This is me!

Hello!

Welcome to Hijacked By Twins

I'm Kirsty a busy mum of 3, including twins, and housewife to the Hubby. Hijacked By Twins is where I share my passion for good, home cooked food. I specialise in family friendly recipes that are not only super tasty but can be easily made regardless how manic life can be!